Cheesecake

New York-Style Cheesecake with a Raspberry Swirl

Total Time:2 hours and 20 minutes, plus cooling and overnight chilling time

INGREDIENTS

For the Crust:

1½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

½ teaspoon cinnamon

½ teaspoon kosher salt

For the Raspberry Swirl:

1½ cups (6 ounces) raspberries

¼ cup sugar

1 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon cornstarch

For the Cheesecake:

32 ounces full-fat cream cheese, room temperature

1½ cups sugar

½ cup sour cream

1 teaspoon lemon zest

½ teaspoon salt

1 vanilla bean, seeds scraped

4 room-temperature eggs

Boiling water, for baking

DIRECTIONS

1. Make the crust: Preheat the oven to 350°. In a medium bowl, mix together the crust ingredients until incorporated and press into a 9-inch springform pan. Spread the crumbs evenly along the bottom and 1 inch up the sides of the pan. Bake until golden, 15 minutes. Let cool completely.

2. Meanwhile, make the raspberry swirl: In a medium saucepan, combine the swirl ingredients over medium heat. Cook until the raspberries have broken down and the mixture has thickened, 10 minutes. Transfer to a blender and purée until smooth, then strain.

3. Make the cheesecake: In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, lemon zest, salt and vanilla seeds. Beat on medium speed until smooth. With the motor running, add the eggs 1 at a time, scraping the sides of the bowl after each addition.

4. Wrap the bottom of the springform pan with 2 large sheets of tinfoil and place in a roasting pan. Pour the cream cheese mixture over the crust. Spoon the raspberry purée over top and, using a knife, swirl it into the batter.

5. Pour boiling water into the roasting rack halfway up the pan and bake until set, 1 hour and 45 minutes. After 1 hour, cover the cake loosely in foil for the remainder of the cooking time. Remove from the water bath and let cool completely. Refrigerate overnight and serve the next day at room temperature.